Apple and Rosemary Jelly
Member recipe

Apple and Rosemary Jelly

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(2 ratings)

Member recipe by

Servings

Serves 20

This delicious recipe is made with South African Granny Smith Apples available in UK supermarkets from May through to October.

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Ingredients

  • 7 (approx. 1.3 kg) South African Granny Smith Apples peeled, cored and quartered
  • 2 Lemons, juice and zest
  • 450g Caster Sugar
  • 2 tbsp Rosemary Leaves

Method

    1. Combine the apples, lemon juice and zest in a large saucepan. Cover with 1 litre of water, bring to the boil over a medium heat, then reduce the heat and simmer for 1 hour.
    2. Transfer the mixture to a muslin-lined fine sieve and strain into a bowl, discarding the pulp. This should yield about 2 cups of liquid.
    3. Combine the liquid and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar and cook for 15-20 minutes. Test whether the jelly is set. If not, return to the heat and test after 5 minutes.
    4. Remove from the heat, stand for 10 minutes, then skim the film from the surface. Add the rosemary and ladle into clean, dry jars. Seal the lids, invert jars for 2 minutes, then turn upright and cool completely. Store in the refrigerator for up to 3 weeks.

Comments, questions and tips

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chaletgirl
30th Oct, 2018
Disappointed with this recipe - very little flavour other than sugar, although I did add large quantities of rosemary to the apple as I don't like bits in my jelly! It needs something else added to it to reduce the sweetness, perhaps some apple vinegar, cider brandy....
s.hughes
29th Oct, 2018
5.05
Will this recipe work with bramley apples? and if so, would I need to adjust the weights ratio or keep it the same?
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